DRUNKEN CHICKEN

INN PROGRESS

1 can (12 oz) beer
1 tbsp peeled, coarsely chopped fresh ginger root
grated zest (peel) of 1 lime, and its juice
1 tsp coriander seeds
1 tsp cumin seeds
3 green onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 fresh red chili, coarsely chopped
3 or 4 fresh rosemary sprigs
1 tsp smoked paprika
1 tsp ground turmeric
2 tbsp vegetable oil (canola preferred)
sea salt or coarse salt
freshly ground pepper
3-1/4 to 3-1/2-lb (1.75 kg) chicken, cut open and flattened

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1. Preheat oven to 400°F. Pour beer into a deep roasting pan and add ginger, lime zest and coriander seeds.
2. Grind cumin seed and make seasonings rub for the chicken. Using a food processor or mortar and pestle, combine cumin, onions, garlic, chili and rosemary and pulse in food processor or grind with mortar and pestle. Blend in paprika, turmeric, oil, salt and pepper. Mix into a paste and rub all over the chicken.
3. Lay chicken cut-side down on a rack that will fit over the roasting pan of beer. Bake in preheated oven for 40 minutes (longer if the chicken is larger), until the juices run clear when poked with a fork.
4. Turn oven to broil, or transfer to a grill pan or outdoor grill preheated to medium. Broil or grill until skin is crisp, up to five minutes. Transfer chicken to a platter and let stand for 10 minutes before serving with the lime juice.
serves 4